Sweet Chili Chicken Delight
Sweet Chili Chicken has quickly become one of my go-to weeknight meals. It’s the perfect blend of sweet and mildly spicy flavors that coats tender chicken pieces. Whether it’s a busy Tuesday night or a casual weekend gathering, this dish never fails to impress. The vibrant glaze and the satisfying crunch of fried chicken make it special, and I love how it brings everyone together around the dinner table. Plus, whipping it up takes less time than ordering takeout!
Why you’ll love this dish
There are countless reasons to fall in love with Sweet Chili Chicken. First and foremost, it’s easy to make and comes together in under an hour! It’s also budget-friendly, using simple ingredients that you likely already have at home. This dish is versatile enough to be a hit with the whole family, making it an ideal choice for busy weeknights or even a cozy weekend dinner.
"This sweet chili chicken recipe is a family favorite! I love how quickly it comes together, and it’s packed with flavor. We can’t get enough of it!"
Preparing Sweet Chili Chicken
Making Sweet Chili Chicken is a straightforward process that just requires a little prep work. This dish typically involves marinating the chicken to infuse it with flavor before frying and glazing it to perfection. Here’s a quick overview of the steps: you’ll cut the chicken, marinate it, coat it in cornstarch, fry it until golden, and finally toss it in a delicious glaze. Let’s dive into the specifics!
What you’ll need
To create this mouthwatering Sweet Chili Chicken, gather the following ingredients:
- Chicken Breast: 1.5 to 2 pounds, boneless and skinless
- Sweet Chili Sauce: 1 cup (feel free to adjust for sweetness level)
- Soy Sauce: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Vegetable Oil: 2 tablespoons (for frying)
- Cornstarch: 1/4 cup
- Salt and Pepper: to taste
- Green Onions: 2, sliced (for garnish)
- Sesame Seeds: 1 tablespoon (to sprinkle on top)
- Rice or Noodles: for serving (choose your favorite!)
Step-by-step instructions
- Start by cutting the chicken breasts into bite-sized pieces.
- In a large bowl, whisk together 1/2 cup Sweet Chili Sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate in the refrigerator for at least 30 minutes (up to 2 hours for a deeper flavor).
- In another bowl, place the cornstarch and season lightly with salt and pepper.
- Remove the chicken from the marinade, allowing the excess sauce to drip off, then dredge each piece in the cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches, about 4–5 minutes per side, until golden brown and cooked through. Drain on paper towels.
- In the same skillet, pour in the remaining marinade and simmer until it slightly thickens to form a glaze. Return the fried chicken to the pan and toss to coat with the glaze for an additional 2–3 minutes.
- Transfer the Sweet Chili Chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve over rice or noodles.
Best ways to enjoy it
Sweet Chili Chicken shines when plated beautifully. I recommend serving it over a bed of fluffy rice, or you might try it with noodles for a delightful twist. Add a sprinkle of sesame seeds and the sliced green onions for a pop of color. For a more complete meal, pair it with steamed broccoli or a simple cucumber salad for a refreshing crunch.
How to store
When it comes to leftovers, Sweet Chili Chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the chicken for up to a month. Just make sure it’s cooled completely before freezing. When you’re ready to enjoy it again, gently reheat it in the microwave or on the stovetop, adding a splash of water or stock to keep it moist.
Helpful cooking tips
For the crispiest chicken, make sure to let the coated chicken pieces rest for a few minutes before frying. This helps the cornstarch adhere better during the cooking process. If you’re preparing for a crowd, consider doubling the recipe—this dish is always a hit and tastes even better the next day!
Creative twists
While the classic Sweet Chili Chicken recipe is fantastic on its own, why not experiment a little? Add some sliced bell peppers or snap peas during the stir-frying phase for added veggies. You can also swap out chicken for shrimp or tofu for a different protein option. If you want more heat, try adding some red pepper flakes or a drizzle of sriracha!
Common questions
How long do I need to marinate the chicken?
You can marinate the chicken for at least 30 minutes, but for a stronger flavor, letting it sit for up to 2 hours is ideal.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken ahead of time and keep it refrigerated until you’re ready to cook. Just be sure to fry it fresh for the best texture.
What sides go well with Sweet Chili Chicken?
This dish pairs wonderfully with steamed rice, noodles, or simple green salads. Feel free to mix and match based on your preferences!
Indulging in Sweet Chili Chicken not only delights the palate but also brings joy and satisfaction to the table. Enjoy creating and savoring this delectable dish!
Sweet Chili Chicken
Ingredients
Main Ingredients
- 1.5-2 pounds Chicken Breast, boneless and skinless
- 1 cup Sweet Chili Sauce adjust for sweetness level
- 2 tablespoons Soy Sauce
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Vegetable Oil for frying
- 1/4 cup Cornstarch
- Salt and Pepper to taste
- 2 Green Onions, sliced for garnish
- 1 tablespoon Sesame Seeds to sprinkle on top
- Rice or Noodles for serving
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, whisk together 1/2 cup Sweet Chili Sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate in the refrigerator for at least 30 minutes (up to 2 hours for a deeper flavor).
- In another bowl, place the cornstarch and season lightly with salt and pepper.
- Remove the chicken from the marinade, allowing the excess sauce to drip off, then dredge each piece in the cornstarch until evenly coated.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry the coated chicken in batches, about 4–5 minutes per side, until golden brown and cooked through. Drain on paper towels.
- In the same skillet, pour in the remaining marinade and simmer until it slightly thickens to form a glaze.
- Return the fried chicken to the pan and toss to coat with the glaze for an additional 2–3 minutes.
- Transfer the Sweet Chili Chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve over rice or noodles.
